Cooking with Toti
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Bulgarian No-Yeast Mekitsi
Traditional Bulgarian fried dough — no yeast, no rising, ready in minutes.
Serves
10–12 mekitsi
Time
25 min
Soft, fluffy Bulgarian mekitsi are one of the easiest breakfasts you'll ever make. Crispy on the outside, soft on the inside, and beloved with both sweet and savory toppings.
Instructions
Make the Dough
- 1
Combine the Greek yogurt, baking soda, baking powder, and salt in a large bowl.
- 2
Gradually add the flour, mixing until a soft dough forms.
- 3
Knead on a lightly floured surface for 2–3 minutes, just until smooth. Do not overwork.
- 4
Let the dough rest 5–10 minutes while you heat the tallow or oil.
Shape
- 1
Divide the dough into small pieces.
- 2
Gently stretch each piece into an oval or rustic round — they don't have to be perfect.
Fry
- 1
Heat the beef tallow or oil over medium heat.
- 2
Fry the mekitsi until beautifully golden brown on both sides.
- 3
Transfer to a paper towel-lined plate to absorb excess oil.
- 4
Serve warm with Bulgarian feta, honey, homemade jam — or honey and feta together.
Toti’s Tips
- ✓Beef tallow gives the crispiest exterior and a rich, old-fashioned flavor.
- ✓Add the flour gradually — the dough should be soft and slightly tacky, not stiff.
- ✓Fry over medium heat so they cook through without browning too fast.
- ✓Best enjoyed fresh and warm, right after frying.
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